Description
Smoky BBQ Baby Back Ribs bring tender, juicy meat right to your dinner table with a simple method that turns tough cuts into mouthwatering magic. Your family will devour these fall-apart ribs slathered in rich, tangy sauce that caramelizes perfectly during slow cooking.
Ingredients
Scale
Main Ingredients:
- 1 rack baby back pork ribs
Dry Rub Components:
- ½ cup ancho chile powder
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ cup salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon ground cumin
- 1 teaspoon dry mustard
- 1 teaspoon ground cayenne pepper
- ½ teaspoon ground dried chipotle pepper
Finishing Sauce:
- 1 cup barbecue sauce
Instructions
- Prepare your kitchen workspace and set the oven to precisely 250°F (120°C) for slow-cooking the ribs.
- Combine ½ cup ancho chile powder, ¼ cup white sugar, ¼ cup brown sugar, ¼ cup salt, 2 tablespoons black pepper, 1 tablespoon cumin, 1 teaspoon dry mustard, 1 teaspoon cayenne pepper, and ½ teaspoon chipotle pepper in a mixing bowl.
- Lay the pork rack meat-side down on aluminum foil and pierce the back surface several times with a sharp knife.
- Massage the entire spice blend generously onto every surface of your rib rack, ensuring complete and even coverage.
- Wrap the ribs tightly in the aluminum foil, creating a completely sealed packet to lock in moisture.
- Transfer the foil packet to a baking sheet and slide into the 250°F oven for exactly 2 hours, which will transform your ribs into tender perfection.
- After removing the ribs, let them rest for 15 minutes while increasing your oven temperature to 350°F (175°C).
- Carefully open the foil packet and drain accumulated cooking liquids from the ribs.
- Brush ¼ cup barbecue sauce across all surfaces of the rack, coating thoroughly.
- Return the open-foil rack to the 350°F oven for 10 minutes, allowing the first sauce layer to caramelize.
- Remove the ribs and apply another layer of sauce, repeating this process four more times over 50 minutes.
- Cut the rack into individual portions and serve with additional barbecue sauce for dipping.
Notes
- Create the dry rub ahead of time and store in an airtight container for quick future use.
- Select baby back ribs with good marbling to ensure tender, flavorful meat that falls off the bone.
- Work carefully when removing the membrane from the back of the ribs to help the seasoning penetrate deeply.
- For a gluten-free version, choose a certified gluten-free barbecue sauce and check all dry rub ingredients.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 830 kcal
- Sugar: 48 g
- Sodium: 2600 mg
- Fat: 50 g
- Saturated Fat: 18 g
- Unsaturated Fat: 30 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 55 g
- Cholesterol: 120 mg